Black Tea

Black tea is a fully oxidized tea made from the leaves of Camellia sinensis. After withering and rolling, the leaves are allowed to oxidize until they darken, then they are fired to lock in flavor. The result is a coppery-amber infusion with a brisk, robust character that can range from malty and bready to floral or fruity depending on origin and processing. Typical caffeine is moderate, and tannins provide a pleasant astringency when brewed properly.

Beyond being served hot or iced, black tea is a versatile culinary ingredient. It forms the base of milk teas and chai, infuses syrups and custards, and lends gentle bitterness and color to cocktails. In savory cooking it can be used to marinate or brine meats, to poach fruits like pears or apples, or for tea-smoking when combined with rice and sugar. For most styles, use near-boiling water and a 2–5 minute steep; longer times extract more bitterness and astringency.